Carrot Pie
Ingredients & Directions CARROT FILLING 2 c Pureed cooked carrots 1 1/2 c Evaporated milk 1/2 c Sugar 2 Eggs 1 ts Cinnamon 1/4 ts Ginger 1/4 ts Nutmeg 1 Unbaked pie crust – see below PIE CRUST 2 c All-purpose flour 1/2 ts Salt 1 c Vegetable shortening Ice water FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set. Let cool about 10 minutes before serving. PIECRUST: Mix flour and salt together in a bowl. Cut vegetable shortening into flour until mixture resembles course meal. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful. Add only enough water so dough holds together and can be formed into a ball. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible. Roll one portion out onto lightly floured surface. Place rolled dough in a 9-inch pie plate; trim and flute edges. From Yields 8 Servings
Blueberry Bread Machine Made T
Ingredients & Directions 1 pk Yeast 16 oz Frozen blueberries; thawed a 3 c Bread flour ; reserve liquid 1/2 ts Salt 1/4 c Retained juice; at room temp 2 tb Sugar 1/4 c Water; approx., 90 deg f 4 ts Applesauce, unsweetened; Yields 14 servings
Dobosh Torte Sponge Cake
Ingredients & Directions 1 c Flour; (or cake flour) 3 lg Eggs 1 ts Baking powder 1 c Sugar 1/4 ts Salt 1/3 c Water 1 ts Vanilla Heat oven to 375 degrees. Grease and flour a jelly roll pan, or grease and line it with parchment paper or aluminum foil. Measure flour by dip and level method. blend flour with baking powder and salt. in a mixer bowl, beat the egg until very thick and lemon colored and gradually add sugar. Blend in the water and vanilla on low speed. Slowly mix in the dry ingredients at low speed just until a smooth batter results. Pour into the pan and bake 12-15 minutes. loosen edges and turn out onto a towel, saran wrap, or aluminum foil lightly sprinkled with powered sugar. Cool the cake and cut into pieces for the torte. (I usually use 4 or 5 pieces). Yields 1 Servings
Progres With Grand Marnier I (biscuit)
Ingredients & Directions BISCUIT NOISETTE 6 lg Egg whites 1 pn Salt 1 oz Juice, lemon 1 oz Sugar 1 oz Flour 5 oz Hazelnuts, finely ground 5 oz Sugar Biscuit Noisette: ================= Put the egg whites into a blender with salt and lemon juice. Add 1 ounce of sugar to the egg whites while blending. In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula. Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator. Set aside for use in the rest of the Progres with Grand Marnier recipe. Yields 12 Servings
Lazy Day Blueberry Pancakes
Ingredients & Directions 2 1/4 c All purpose flour 1 tb Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/4 c Sugar 2 Eggs 1 1/2 c Buttermilk or plain yogurt; -(nonfat is fine) 1/4 c Vegetable oil 1 c Blueberries; (if frozen, -defrost ; and drain well) Place flour, baking powder, baking soda, salt and sugar in a large mixing bowl and stir with a whisk to blend well. In a separate bowl, lightly beat the eggs with the whisk, then add the buttermilk or yogurt and the vegetable oil. Blend mixture well with the whisk, then pour into the dry mixture. Using a large spoon (not the whisk), gently stir mixture until just moistened. Fold in the blueberries. Lightly grease a large heavy gauge skillet or griddle with a no-stick spray or a light brushing of vegetable oil and heat over a medium setting. Spoon batter, about 1/4 to 1/3 cup at a time onto the heated griddle about 2 inches apart and cook until golden. Flip and cook the remaining side. Flip 1 to 2 times more, if needed, until centers are firm at a lower heat setting than their inner cousins. Yield: about twelve 4-inch pancakes. Yields 1 servings
Laverbread(welsh)
Ingredients & Directions 1 Lb. prepared laverbread 2 oz Oatmeai 4 Rashers bacon BARA LAWNR Laverbread is a smooth fine seaweed found ofi ths shores of South Wales. It is gathered daily in places like Penclawdd. The seaweed is thoroughly washed to remove all sand and grit. It is then boiled for 5-6 hours until it is quite soft. The liquid is drained off. This prspared laverbread is sold frQm wooden tubs lined with white cloths in the markets of Wales. It should be used and eaten as soon as possible. Divide the laverbread into four and coat with oatmeal. Fry gently for 5-10 minutes in bacon fat. Grill or fry the bacon in another pan. Serve hot. A little vinegar over the laverbread brings out its delicate flavour. Yields 4 Servings
Mom's Creamed Corn Bread
Ingredients & Directions 4 tb Unsalted butter, melted (divided use) 1 c Yellow cornmeal, preferably Stone-ground 3/4 c All-purpose flour 2 tb Sugar 1 tb Plus 1 tsp baking powder 1/2 ts Salt 1 8 oz) can creamed corn 1 c Milk 1 lg Egg, well beaten Preheat the oven to 450 F. Pour 2 tablespoons melted butter into 9-inch cake pan; bake for 5 minutes, until pan is very hot. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot pan. Bake until corn bread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove corn bread from oven, and let it stand for 15 minutes before serving. Makes 6 to 8 servings. Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent calories from fat 34% Yields 4 Servings
